|1 Whole Chicken, butterflied||105g Shiro Miso Paste|
|100g unsalted butter, softened||3 Garlic Cloves, Chopped|
|1 bunch baby carrots or 3 carrots julienned, blanched, trimmed & tops reserved.||400g Spaghetti|
Preheat oven to 200°C. Place chicken on a baking tray. Combine miso and 70g butter in a bowl with two-thirds of the garlic. Run your fingers under the skin of the breast and thigh to loosen, being careful not to tear skin. Insert mixture under skin onto breast and thigh. Season chicken to taste.
Place carrots in tray with the chicken and roast for 30 – 35 minutes or until cooked.
While Chicken is in the oven, cook pasta in a pot of boiling salted water according to the packet instructions.
Melt remaining 30g butter in a pan over low/medium heat. Add the remaining garlic and cook for 2 minutes or until mixture is fragrant.
Roughly chop carrot leaves, add to pan and cook for 2 minutes or until wilted. Season with salt. Pour chicken roasting juices into pan and scrape any remaining miso on tray into pan.
Add pasta and toss to coat. Cut the chicken into pieces. Serve with pasta and carrots.